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Egg-less Tofu Salad / Spread

A delicious vegan spin on a traditional favorite. Whether you like your tofu salad as a side dish at a gathering or on toasted bread as a sandwich, this is a healthy and delicious vegan recipe. Fresh, raw and easy to prepare.

A great rule of thumb is to eat your colors at every meal. The more natural colors you have incorporated into your food the more diverse array of vitamins and minerals you will have going into your body. From a color standpoint, this recipe is rich and beautiful, incorporating greens, reds, oranges, and yellows. That means this recipe is high in antioxidants, betacarotene, vitamin C, vitamin A, B-6, folate, manganese and fiber, not to mention plant-based protein.

This mixture only gets better as it sets, so make a large batch and let the flavors mix as you enjoy it over the course of a few days… if it lasts that long.

2 blocks of extra firm tofu

1 green bell pepper diced

1 red bell pepper diced

1 yellow bell pepper diced (if available - if not, substitute with green or red)

1.5 cups of shredded or diced carrots

1 small red or yellow onion finely chopped

1 tablespoon of red wine vinegar

1 teaspoon of tamari

1 cup of Veganaise (vegan mayo) - or may be substituted with 1/4 cup of your favorite oil

2 tablespoons of yellow mustard - more to taste

salt and pepper to taste

Drain tofu and crumble in to a large bowl. Mix with all the vegetables, vegan mayo, mustard, vinegar and tamari. Blend well and refrigerate for at least 30 minutes to allow the flavors to absorb. Add salt and pepper to taste.

Can be served on a sandwich, as a side dish, or stuffed in an avocado.